Tarragon Cream Sauce is a warm and luxurious condiment for chicken, fish, beef, and more. Quick and easy to make with only 8 ingredients, it instantly makes your everyday dinners feel gourmet!
I’m convinced that a really great sauce can transform practically any dish into a gourmet experience, and this Tarragon Cream Sauce recipe is proof!
Combining fresh tarragon leaves with a handful of everyday ingredients, like butter, garlic, chicken stock, and sour cream, results in a creamy, savory, and slightly tangy condiment with endless serving potential.
I especially love that it’s quick and easy to make, which makes it super convenient for impressive last-minute dinners.
Imagine perfectly seared chicken in tarragon cream sauce and drizzling the leftovers over steak or pasta the next day. Maybe you’re craving something lighter, like roasted veggies or succulent salmon with tarragon cream sauce?
Either way, this sauce is perfect for practically any meal!
Table of Contents
What is tarragon?
Tarragon is a perennial herb with slender, pointed fronds and aromatic, warm, and anise-like flavors. It’s often described as both sweet and savory, with hints of pepper and a subtle earthiness. Tarragon’s aromatic notes blend beautifully with the richness of the sour cream in this sauce!
Ingredients
- Butter – The rich, silky foundation of our sauce. I recommend using unsalted butter to give you more control over the saltiness.
- Garlic
- Chicken stock – The other half of the base for the sauce. Opt for a good-quality store-bought low-sodium broth or use homemade chicken bone broth. Homemade parmesan broth or vegetable broth should also work well.
- Fresh tarragon – Fresh tarragon is the best option for this sauce, as it lends the most aromatic, vibrant flavor; however, if it isn’t available, substitute 1 teaspoon of dried tarragon or one of these 10 Substitutes for Tarragon.
- Sour cream – The cream in our cream sauce. For the richest flavor and silkiest consistency, stick with full-fat sour cream.
- Dijon mustard – A little mustard balances the tangy flavors and adds a subtle golden color. A good-quality whole-grain mustard will work as a substitute, but the consistency won’t be as smooth.
- Lemon juice – To brighten the sauce and tie all the flavors together.
- Salt and pepper
How to make tarragon cream sauce
Melt the butter in a small skillet over medium heat. Add the minced garlic and sauté until it’s fragrant.
Add the stock and fresh tarragon, then simmer until the sauce has reduced by half.
Take the skillet off the heat, then stir in the sour cream, Dijon mustard, and fresh lemon juice until combined.
Give it a quick taste and season with salt and freshly ground black pepper as needed. Pair the tarragon sauce with your favorite dishes and enjoy!
Tips and tricks
- To prevent the melted butter from browning or burning, heat the skillet over no higher than medium heat. Browned butter is sweet and nutty, which are the flavors we want in desserts and baked goods, not an herbaceous cream sauce.
- Don’t rush the process! Allow the stock mixture to simmer and reduce over medium heat to concentrate the flavors and thicken the sauce.
- Always taste your tarragon sauce before serving. The reduction process intensifies its flavors, so wait until the end to add any extra salt and pepper.
Variations
Don’t go overboard with the add-ins or substitutions here, or else the sauce may be thrown off balance. It’s important to stick only with my recommended variations:
- Deglaze with white wine – Add a splash of dry white wine to the skillet after cooking the garlic. Let it reduce slightly before adding the stock and tarragon.
- Vegetable add-ins – Sauté thinly sliced button or cremini mushrooms with the garlic for an earthy, umami twist. Or, add 1 tablespoon of capers with the sour cream for a briny, slightly salty finish. This version is especially tasty with seafood!
- Add more fresh herbs – Combine the tarragon with other fresh herbs like parsley, chives, or dill.
- Add parmesan – Stir in 1/4 cup of grated parmesan or Pecorino Romano cheese at the end for an extra creamy tarragon sauce that pairs particularly well with pasta.
Serving suggestions
You’ll love using this sauce with a variety of meals! Here’s what I recommend:
- Chicken – Drizzle the creamy sauce over grilled chicken breasts or smoked chicken thighs to complement the charred, smoky flavors.
- Beef – Serve the sauce with filet mignon, beef tenderloin, sirloin, or your go-to tender steak cut.
- Pork – Pour the sauce over juicy, flavorful pork chops or tenderloin.
- Seafood – Gently fold cooked lump crab or lobster meat into the cream sauce at the end until the seafood is heated through, then serve with pasta for a delicious seafood pasta dinner.
- Pasta – Toss al dente pasta, such as fettuccine, linguine, penne, gnocchi, or ravioli, in the sauce for a decadent pasta dish.
- Veggies – Drizzle the sauce over roasted potatoes or blanched, smoked, or sous vide asparagus as a delicious alternative to hollandaise.
FAQs
Can I make a dairy-free version?
Sure. For a creamy tarragon sauce without dairy, substitute the butter with non-dairy butter or olive oil and the regular sour cream for dairy-free sour cream.
How do I prevent the sauce from curdling?
Always remove the skillet from the heat before adding the sour cream, Dijon mustard, and lemon juice. High heat can cause the sour cream to curdle, so stirring it off the heat will yield a smooth, creamy texture.
Storing
Store the leftover tarragon cream sauce in an airtight container in the refrigerator for up to 3 days. Freezing isn’t recommended because creamy sauces tend to separate after thawing.
To reheat, warm the sauce gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of water or stock to bring it back to its smooth, silky consistency.
More creamy sauces to try
Did you make this creamy tarragon sauce?
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Full Recipe
Tarragon Cream Sauce
Equipment
Ingredients
- 1 Tablespoon butter
- 1 clove garlic (grated or minced)
- 1/2 cup chicken stock
- 1 Tablespoon fresh tarragon (minced)
- 8 ounces sour cream
- 1/2 teaspoon dijon mustard
- 1 Tablespoon lemon juice
- Salt and pepper (to taste)
Instructions
- Melt the butter in a small skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the stock and tarragon to the skillet and simmer until reduced by half, 4-5 minutes.
- Remove the skillet from heat and stir in the sour cream, dijon mustard and lemon juice. Season with salt and pepper to taste.
Notes
- To prevent the melted butter from browning or burning, heat the skillet over no higher than medium heat. Browned butter is sweet and nutty, which are the flavors we want in desserts and baked goods, not an herbaceous cream sauce.
- Don’t rush the process! Allow the stock mixture to simmer and reduce over medium heat to concentrate the flavors and thicken the sauce.
- Always taste your tarragon sauce before serving. The reduction process intensifies its flavors, so wait until the end to add any extra salt and pepper.
- Store the leftover tarragon cream sauce in an airtight container in the refrigerator for up to 3 days. Freezing isn’t recommended because creamy sauces tend to separate after thawing.
- To reheat, warm the sauce gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of water or stock to bring it back to its smooth, silky consistency.
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